Ingredients
Equipment
Method
- In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently and let it sit for 5–10 minutes, or until frothy and bubbly. This indicates your yeast is active and ready.1 cup whole milk, 2 ¼ teaspoons active dry yeast, 1/4 cup granulated sugar
- To the yeast mixture, add the melted butter, egg, and vanilla extract. Whisk everything together until well combined.1/2 cup unsalted butter, 1 large egg, 1 teaspoon vanilla extract
- Gradually add the all-purpose flour, one cup at a time, and the salt to the wet ingredients. Begin mixing with a spoon or a dough hook attachment on your stand mixer until a shaggy dough begins to form.4 cups all-purpose flour, 1 teaspoon salt
- Turn the dough out onto a lightly floured surface and knead for 8–10 minutes until it becomes smooth, elastic, and no longer sticky. If using a stand mixer, knead with the dough hook for 6–8 minutes on medium-low speed.
- Lightly grease a clean large bowl with oil or non-stick spray. Place the kneaded dough into the bowl, turning to coat it lightly with oil. Cover the bowl with plastic wrap or a clean kitchen towel and let it rise in a warm place for 1–1.5 hours, or until doubled in size.
- While the dough is rising, in a separate medium bowl, combine the packed light brown sugar and ground cinnamon. Mix well.3/4 cup packed light brown sugar, 2 tablespoons ground cinnamon
- Once the dough has risen, punch it down gently to release the air. Turn the dough out onto a lightly floured surface and roll it into a large rectangle, approximately 12x18 inches, about ¼ inch thick.
- Evenly spread the softened butter over the entire surface of the dough rectangle, leaving a small border along one of the long edges.1/4 cup unsalted butter
- Generously sprinkle the cinnamon-sugar mixture over the buttered dough, ensuring an even coating.
- Starting from the long edge that is fully covered with filling, tightly roll up the dough into a log. Pinch the seam to seal it. Using a sharp knife or dental floss, cut the log into 12 equal slices, about 1.5 inches thick.
- Arrange the sliced cinnamon rolls cut-side up in a greased 9x13 inch baking pan, leaving about an inch of space between them to allow for expansion. Cover the pan with plastic wrap and let the rolls rise for another 30–45 minutes, or until they are puffy and touching each other.
- Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
- Remove the plastic wrap and bake the cinnamon rolls for 20–25 minutes, or until they are golden brown and cooked through.
- While the rolls are baking or cooling slightly, prepare the glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy.4 ounces cream cheese, 1/4 cup unsalted butter
- Gradually add the sifted powdered sugar, about ½ cup at a time, beating until well incorporated and smooth. Stir in the vanilla extract.1 1/2 cups powdered sugar, 1 teaspoon vanilla extract
- If the glaze is too thick, add milk or heavy cream, one tablespoon at a time, until you reach your desired drizzling consistency.2-4 tablespoons milk or heavy cream
- Once the cinnamon rolls are out of the oven and have cooled for about 5–10 minutes (they should still be warm), generously spread or drizzle the Fluffy Cinnamon Rolls Cream Cheese Glaze over the tops. The warmth of the rolls will allow the glaze to melt slightly, creating an even more decadent finish.
Notes
Cooled cinnamon rolls without glaze can be stored in an airtight container at room temperature for up to 2 days. If already glazed, it’s best to store them in an airtight container in the refrigerator. For longer storage, place cooled cinnamon rolls in an airtight container or wrap them tightly in plastic wrap and then in foil. They will stay fresh in the refrigerator for up to 5 days. To reheat, place individual rolls on a microwave-safe plate and microwave for 15–30 seconds, or until warmed through. For crispy edges, you can reheat them in a toaster oven or a conventional oven at 300°F (150°C) for 5–8 minutes. Cinnamon rolls freeze beautifully, either before or after baking and glazing. Unbaked: Arrange unbaked cinnamon rolls in a freezable pan, cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and let them come to room temperature before the second rise and baking. Baked and Glazed: Allow baked and glazed cinnamon rolls to cool completely. Wrap them individually or as a batch in plastic wrap and then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat as desired.